You are here

Tired of toting the same old casserole to your monthly pot-luck? Bake up a fresh batch of Argentinian style empanadas for a change of menu. Flaky, savory pastry surrounding onion and garlic flavored ground beef will capture everyone’s attention, and have them all scrambling to grab the last one!

You might be surprised by the addition of sweet raisins to the beef and olive filling, but golden raisins have a lighter, less caramel-like flavor than the darker variety of raisins. Mixing sweet and savory ingredients together is a classic traditional Latin American flavor combination, and may very quickly become your new favorite, too!

Ingredients

1

tablespoon

vegetable oil

1/4

cup

chopped onions

1/2

pound

ground beef

1/4

cup

chopped pimento stuffed olives

1/4

cup

golden raisins

1

hard-boiled egg, chopped

1

clove

garlic, minced

1/2

teaspoon

salt, or to taste

1

17.3 ounce package Pepperidge Farm® Puff Pastry sheets, thawed

1

raw egg

1

teaspoon

water

Directions

Heat the vegetable oil in a 10-inch skillet. Add the onion and sauté for 2 minutes, until the onion turns translucent. Add the ground beef, and brown for about 4 minutes, until the beef is completely cooked. Add the olives, raisins, egg, garlic and season with salt. Stir to combine well, then remove from the heat and cool slightly.

Heat your oven to 350°F. On a floured surface, unfold one of the sheets of the Pepperidge Farm® Puff Pastry, and roll out with a rolling pin so that the folds are no longer visible. Sprinkle a bit of extra flour on the top surface of the pastry for easier rolling.

Use a 5”to 6” round cutter or template to cut out circles from the dough. (We used the lid of a large round plastic yogurt container with excellent results.) If the dough seems too small to yield 4 circles per sheet of puff pastry, simply roll the pastry a bit thinner and wider.

In a separate small bowl, whisk together the raw egg and water. Set aside.

Fill each pastry circle with 2 to 3 tablespoons of the meat mixture. Pinch the edges of the circle together well to seal and form a half moon shape. Place the empanada on a parchment lined baking sheet, and seal the empanadas again by pressing down the pinched edges with the tines of a fork. Once all the empanadas are well sealed, brush the top and edges with the egg mixture.

Bake the empanadas in the oven for 15 to 20 minutes, until they are golden brown. Cool slightly before serving.